Pistachio Dukkah

• 3 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1/2 cup shelled pistachio nuts
• 1/4 cup sesame seeds
• 3 tablespoons unsweetened shredded coconut
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

1. Toast coriander and cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer spices to a spice grinder or mortar and pestle and allow them to cool completely before grinding.
2. Meanwhile, roast nuts in a small skillet until golden, about 5 minutes. Transfer to a cutting board and finely chop. Set aside. Add sesame seeds to the skillet and toast until golden brown, about 2 minutes. Toast coconut in the skillet, stirring constantly until golden, about 2 minutes. Transfer the coconut and the seeds to the bowl with nuts. Add ground spices, salt, and pepper.

coriander seeds, cumin seeds, nuts, sesame seeds, coconut, salt, freshly cracked black pepper

Taken from food52.com/recipes/31724-pistachio-dukkah (may not work)